| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539707 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Whey-soybean protein co-precipitates were prepared by ICP and IHCP. ⺠Investigation of the characteristic and rheological properties of protein co-precipitates. ⺠Native page revealed new proteins in whey-soybean protein co-precipitates. ⺠Highest gel strength and water holding capacity with 16% co-precipitate. ⺠Two potential co-precipitates investigated as food ingredients in food industry.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Muhammad H. Alu'datt, Inteaz Alli, Michael Nagadi,